Bar Parts and Equipment Notes

Bar Layout

  • The elements in determining the placement, size, and shape of the bar:
    • The element of décor
    • The element of function
  • The size and shape of the bar, its appearance, and its position in the room are typically planned by the owner, architect, or interior designer whose primary concerns are layout and décor.
  • The working areas, where the drinks are poured are planned by facilities design consultant or by an equipment dealer

Bar Parts Overview

  • A bar is made up of three parts:
    1) Front Bar
    2) Backbar
    3) Underbar

Front Bar

  • The front bar is a customers' area, where they order their drinks and where the drinks are served.

Front Bar Parts

  • Bar Table
  • Rail
  • Bar Die
  • Glass Rack
  • Arm Rest
  • Foot Rest
  • Pick up Station

Drink Rail

  • Acts like a drain in the bar counter to avoid spills and it is also for sanitary purposes.

Bar Die

  • It supports the bar table.
  • Bar dies must be securely fastened to the floor. For added stability, fasten one or both ends to a wall.
  • Bar dies enclose and hide soda, beer, electrical and plumbing lines in a chase incorporated into the unit.

Glass Rack

  • A rack that stores glassware.

Arm Rest

  • For the comfort of the guest.

Foot Rest

  • For the comfort of the guest's feet.

Pick Up Station

  • Where bar server picks up the drink and serves it to the guests.

Back Bar

  • The Backbar has a double function:
    1) the decorative function of display
    2) the work function of storage

Under Bar

  • The underbar is the heart of the entire beverage operation and deserves the most careful attention to its design.

Parts of the Underbar

  • Pouring Station
    • Speed Rail
    • Ice Bin
    • Bottle Wells
    • Hand Sink
    • Drain Board
    • Glass Sink
    • Waste Dump

Pouring Station

  • Pouring Station – where the bartender mixes and pours drinks.
  • SPEED RAIL – where mostly used items and fast-moving items are placed.
  • The centerpiece of any pouring station is the ice chest (ice bin), with or without bottle wells, having a speed rail attached to the front. This piece of equipment is variously known as a cocktail station, cocktail unit, beverage center or jockey box.

ICE BIN and BOTTLE WELLS

  • ICE BIN – provide convenient access to ice for soft drinks and cocktails.
  • BOTTLE WELLS – usually beside ice bin to maintain coldness of the ingredients.

HAND SINK and DRAIN BOARD

  • HAND SINK – for bartenders' hand washing. (Do not use hand sink to wash glassware.)
  • DRAIN BOARD – for drying glassware.

GLASS SINK

  • GLASS SINK – for washing glassware.

WASHING PROCESS (Overview)

  • 1. Washing
  • 2. Rinsing
  • 3. Sanitizing
  • 4. Drying

WASTE DUMP

  • WASTE DUMP – for trash and recyclable materials.
  • Categories:
    • WASTE TO LANDFILL
    • PAPER
    • CARDBOARD
    • GLASS/PLASTIC
    • ALUMINIUM

Equipment Purchasing Considerations

  • Considerations in Purchasing Equipment (Slide topic)

General Considerations in Selecting Bar Tools and Equipment

  • Survival
  • Appearance
  • Function
  • Ease of care

Quality Emphasis

  • Look for Quality!!!
  • It makes very good business sense to invest in high quality equipment for your bar.

Quality and Longevity (Survival and Function)

  • Survival: Quality equipment will last longer and withstand the wear of high-speed operation.
  • Heavy-gauge surfaces resist dent, scratches, and warp. Heavy-duty blenders handle frozen drinks. Quality glasses break less easily.
  • Appearance: Quality products are more pleasing to the eye and maintain looks longer; cheap glassware can scratch and lose gleam; cheap containers and surfaces look dingy.
  • Function: High-quality products are less likely to break down; repairs/replacements can be costly and time-consuming; quality products often come with guarantees.
  • Ease of Care: Higher quality designs have smooth corners, no dirt-catching crevices, dent-free surfaces; easier sanitation and better appearance.

Underbar and Backbar Equipment (Overview)

  • Backbar refrigerator
  • Blender
  • Bottle wells
  • Glass brush
  • Glass sink
  • Glass froster
  • Coffee siphon
  • Glass washer
  • Draft beer direct dispensing system
  • Hand sink
  • Drain boards
  • Ice bin
  • Electric mixer
  • Ice crusher
  • Electronic cash register
  • Ice machine
  • Juicer
  • Espresso machine
  • Keg coolers
  • Frozen drink dispenser
  • Wine/liquor dispenser
  • Waste dump
  • Ice flakers
  • Electronic dispensing machine
  • Speed Rail

Back Bar Details

  • BACK BAR REFRIGERATOR – provides immeasurable support keeping booze, mixers, garnishes and drinkware nicely chilled. Undercounter refrigerators are located within arm's reach without occupying countertop space.

Glassware and Accessories

  • GLASSWARE – care and types are central to bar operations; glassware expresses the bar’s personality, measures drinks, and serves as a merchandising tool.

Features of Glassware

  • Bowl
  • Stem
  • Base/Foot

Major Types of Glassware

  • Tumbler
  • Footed ware
  • Stemware
  • Mug

Tumbler

  • Flat-bottomed glass with no stem or foot; sides may be straight, flared, or curved.
  • Sizes and shapes correspond to drinks they are used for (old-fashioned, rock glass, highball, Collins, cooler, zombie, pilsner).
  • Glass jiggers and shot glasses are mini-tumblers.

Tumbler Types (Examples)

  • A) Zombie glass (13-14 oz)
  • B) Old fashioned / rock glass (6-8 oz)
  • C) Highball glass (8-12 oz)
  • D) Collins glass (10-14 oz)
  • Carafe, Decanter (additional tumblers-like forms)

Footed Ware

  • Glasses with the bowl sitting on a base or foot; used for brandy snifters, certain beer glasses, and on-the-rocks/highballs; any drink can be served in the right-sized footed glass.
  • Examples: Absinthe Glass; Banquet Goblet; Cordial Glass; Brandy Inhaler/Snifter/Balloon; Footed Highball; Footed Rock Glass; Footed Pilsner; Parfait Glass; Pousse Café Glass; Frappe Glass; Irish Coffee Glass; Squall/Hurricane Glass

Stem Wares

  • Margarita Glass
  • Champagne Saucer
  • Champagne Tulip
  • Cocktail/Martini Glass
  • Champagne Flute
  • Ice Wine Glass
  • California Cocktail Glass
  • Merlot Glass
  • Poco Grande Glass
  • Chardonnay Glass
  • Riesling, Sauvignon, Shiraz, Shiraz Copita, Port-related glasses

Mugs

  • A type of glass with a handle; typically used for beer; Examples include Logo Beer Mug, Dimple Beer Mug, Stern Beer Mug, Stein Beer Mug

Glassware Care and Selection

  • Care: Handle with care; Do not wash glasses with plates or spoons; Do not scoop ice with glasses; Discard chipped or broken glass; Do not pour hot liquid into cold glasses; Do not stack glasses; Always handle glass by the stem (where applicable).
  • Selection: Size is a better guide than the name; buy glass sizes that you will not have to fill to the brim to avoid spills.
  • Dinner wine glass guidance: Should be filled about half-full to swirl to appreciate bouquet; brandy snifter for savoring aroma.
  • Fragility considerations: Glassware is highly delicate; consider weight and durability; heat-treated glass for mechanical dishwashers; avoid designs that require special handling (e.g., flared rims that break easily); factor breakage into quantities needed.

Bar Tools and Serving Accessories

  • Bar Tools (Stainless steel preferred for durability)
    • Bar Knife
    • Bar Spoon
    • Bar Strainer
    • Cocktail Shaker
    • Cutting Board
    • Fruit Squeezer
    • Funnel
    • Garnishing Caddy/Tray
    • Glass Rimmer
    • Ice Pick
    • Ice Scoop/Shovel
    • Ice Tong
    • Jiggers
    • Liquid Measuring Cup
    • Measuring Spoon
    • Mixing Glass
    • Muddler
    • Nutmeg Grater
    • Pourers
    • Store and Pour
    • Zester/Router/Stripper

Garnish Caddy / Garnish Tray

  • Contents typically include: LIME, LEMON JUICE, various garnishes, and related tools for preparing garnishes.
  • Ice Scooper; Glass Rimmer; Lemon/Lime wedges or slices; Garnish slices; Zesting tools; Measuring tools for garnishes.

Additional Bar Tools

  • Masher, Grinder, Muddler
  • Mixing Glass
  • Plastic Pourers
  • Master Pourer (Store and Pour)
  • Zester
  • Automatic Pourers

Other Serving Tools

  • Bottle and Can Opener
  • Coaster
  • Corkscrew
  • Folio or Tip Tray
  • Ice Bucket
  • Picks
  • Round Tray
  • Stirrer/Swizzle Stick
  • Wine Bucket

Corkscrews and Openers

  • Waiter’s Friend Corkscrew
  • Angel's Wing Corkscrew
  • Pull Corkscrew

Serving Trays and Racks

  • Round Tray
  • Wine Bucket
  • Swizzle Sticks
  • Cocktail Picks
  • Wine Bucket with Stand

General Glassware and Serving Insights

  • Importance of glassware in bar operations:
    • Part of the overall concept of the bar
    • Its style, sparkle, and quality express the personality of the bar
    • It has a role in measuring drinks served
    • A message carrier: signals that you know what you are doing
    • A merchandising tool

Cocktail Station (Cocktail Centerpiece)

  • The centerpiece of pouring stations is the ice chest (ice bin), with or without bottle wells, and a speed rail attached to the front.
  • Also known as: cocktail station, cocktail unit, beverage center, or jockey box.

Speed Rail and Well Bottles

  • The well bottles are typically stored in the speed rail directly below/in front of the bartender.
  • In some venues, bottles are grouped by drink recipe rather than general consumer preferences (example: Pouring Ribbons).

Additional Concepts and Practices

  • The speed rail is a key layout element for efficiency and workflow.
  • The underbar design should maximize accessibility to tools, ice, and garnishes while keeping lines hidden.
  • The front bar should balance customer accessibility with bartender efficiency and sanitation.
  • Equipment quality directly affects service speed, reliability, and guest perception.
  • Regular care and maintenance reduce downtime and extend lifespan of equipment.

Summary of Key Points

  • Bars consist of three main parts: Front Bar (customer area), Backbar (display and storage), and Underbar (pouring area).
  • The Front Bar includes components that support customer comfort and service flow (rail, bar table, pick-up station, etc.).
  • The Backbar serves display and storage; under it, the underbar houses the essential pouring and prep equipment.
  • The Underbar houses the pouring station, ice, bottle wells, sinks, drains, and waste disposal; speed rails optimize access to frequently used items.
  • Glassware choice reflects bar concept, drink type, and sanitation; care and sizing are critical for customer experience and efficiency.
  • A wide array of bar tools supports preparation, garnishing, measuring, and serving; quality and ease of care influence operation success.
  • Equipment selection should balance survival, appearance, function, and maintenance considerations to support high-speed service.